Seaweed Dukkah

I made a big jar of dukkah today. Something I had wanted to do for a while. I have also been wanting to add more seaweed (sea vegetables, more like) to my diet. I got the idea a few days ago that I could make an Irish style dukkah and add some seaweed flakes. I thought I had invented this combo but turns out there are loads of recipes for seaweed dukkah online! Here is my one. A work in progress, as always. Every dukkah recipe varies so much with ratios of nuts to seeds to spices so it really is up to personal preference - or whatever you have in your pantry. Also black sesame isn’t necessary at all, I just love it and seemingly it is more nutritious.

Ingredients:

100g hazelnuts

100g almonds

75g white sesame

75g black sesame

50g coriander seeds

35g cumin seeds

35g seaweed flakes (I used nori)

Pinch sea salt 

Method:

Preheat oven to 180° celsius.

Put hazelnuts on one tray and almonds on another. Toast for about 8-12 minutes until slightly browned and fragant. Hazelnut skins should be lifting off.

In a large hot pan on the hob, toast coriander seeds, cumin seeds and sesame seeds separately. Keep tossing to ensure toasted on all sides and that they don’t burn. Cumin is the quickest (about 2 mins) and sesame take longest but not long (about 5-6 mins).

Allow all ingredients to cool on plates before blitzing in a food processor. Aim for a coarse texture (I like to see some seeds still intact). Store in an airtight glass jar.

Lovely sprinkled on eggs or hummus among many other things.